TASTEOFHOME.COM APRIL/MAY 2020 73
First Place
Mom’s Pickled Carrots
My mother is the only other person
I ’ve known to make this recipe. In f ac t,
when I take it to potluck s or picnics,
no one has ever heard of pickled
carrots. But once they try them,
they’re hooked. You can snack on
them whole, or slice them crosswise
and then serve on sandwiches, tacos
or salads.
—Robin Koble, Fairview, PA
Prep: 15 min. + chilling
Cook: 20 min. • Makes: 6 cups
2 lbs. carrots, cut lengthwise
into ¹ ₄-in.-thick strips
1 ¹ ₂ cups sugar
1 ¹ ₂ cups water
1 ¹ ₂ cups cider vinegar
¹ ₄ cup mustard seed
3 cinnamon sticks (3 in.)
3 whole cloves
- Place carrots in a large saucepan;
add enough water to cover. Bring
to a boil. Cook, covered, until crisp-
tender, 3-5 minutes. Drain. Transfer
to a large bowl. In another saucepan,
combine the remaining ingredients.
Bring to a boil. Reduce heat; simmer,
uncovered, 20 minutes. Pour mixture
over carrots. Refrigerate, covered,
overnight to allow flavors to blend. - Transfer mixture to jars. Cover
and refrigerate up to 1 month.
¹ ₄ CUP 14 cal., 0 fat (0 sat. fat), 0 chol.,
125mg sod., 3g carb. (0 sugars,
0 fiber), 1g pro.
Second Place
Comforting Tuna Patties
My grandmother and
mother made these
tuna patties on Fridays
during Lent. I’m not
the biggest fan of
tuna, but it’s perfect in this dish.
Ann Marie Eberhart, Gig Harbor, WA
Prep: 25 min. + chilling
Cook: 5 min./batch
Makes: 6 servings
2 Tbsp. butter
3 Tbsp. all-purpose flour
1 cup evaporated milk
1 pouch (6.4 oz.)
light tuna in water
¹₃ cup plus ¹₂ cup dry bread
crumbs, divided
1 green onion, finely chopped
2 Tbsp. lemon juice
¹₂ tsp. salt
¹₄ tsp. pepper
Oil for frying
- In a small saucepan, melt butter
over medium heat. Stir in flour until
smooth; gradually whisk in milk. Bring
to a boil, stirring constantly; cook
and stir until thickened, 2-3 minutes.
Remove from the heat. Transfer to
a small bowl; cool. - Stir in tuna, ¹ ₃ cup bread crumbs,
green onion, lemon juice, salt and
pepper. Refrigerate, covered, for
at least 30 minutes.
3. Place the remaining ¹ ₂ cup dry
bread crumbs in a shallow bowl.
Drop ¹ ₃ cup tuna mixture into the
crumbs. Gently coat and shape into
a ¹ ₂-in.-thick patty. Repeat. In a large
skillet, heat oil over medium heat.
Add tuna patties in batches; cook
until golden brown, 2-3 minutes on
each side. Drain on paper towels.
FREEZE OPTION Freeze the cooled
tuna patties in freezer containers,
separating layers with waxed paper.
To use, reheat tuna pat ties on a
baking sheet in a preheated 325°
oven until heated through.
1 TUNA PATTY 255 cal., 17g fat (5g
sat. fat), 34mg chol., 419mg sod., 15g
carb. (5g sugars, 1g fiber), 10g pro.
Mom’s
Pickled
Carrots
Comforting
Tuna Patties